This Recipe is for Shahanshahi Murg.This is an exotic Chicken preparation which originates from Persia. This is a main course dish.
Preparation Time: 45 Minutes
Serves: 4-6 Persons
1 Kg Chicken (cut in pieces)
1 Cup Peanut Kernels
¼ Cup Raisins
4 Green Chilies
1 Table spoon Cumin seed
4 Table spoon Ghee or till oil
8 Cm pieces Cinnamon (broken into small pieces)
10 Green Cardamoms (cracked)
10 Small Onions (chopped fine)
Salt to taste
Soak the Peanut kernels for 4 hours, then peel and grind them to a fine paste
Wash and grind the raisins also to a fine paste.
Grind the chilies and cumin to a smooth paste.
In flat bottomed pan heat ghee, add cinnamon and cardamoms and stir for 30 seconds. Add Onion and fry till it is translucent.
Then add chicken pieces, Chili-Cumin paste and Salt.
Mix thoroughly and allow to cook over a slow fire till the chicken pieces are soft.
Add peanut paste and stir; cook for 5 minutes.
Finally add raisin paste and allow to simmer till the fat floats on to the top.
Serve hot with chapatti or rice.